Gingersnap Chicken Breast with Samuel Adams Raisin Gravy

Directions

Yield: Serves 4

1. Preheat the oven to 350°F.
2. In the bowl of an electric mixer or using a hand-held mixer, whip the egg whites to very soft peaks. 
3. Season the chicken with salt and pepper and then dip the breasts in the egg whites. Spread the cookie crumbs in a shallow dish and coat the chicken breasts on both sides with the crumbs. Transfer the coated breasts to a roasting pan large enough to hold them in a single layer. Bake for about 30 minutes or until cooked through and the juices run clear when the meat is pierced with a sharp knife. 
4. Meanwhile, in a medium-sized sauté pan, melt 2 tablespoons of the butter over medium heat. When it melts, sauté the onion and garlic for 3 to 4 minutes or until the onions are lightly browned and wilted. Take care the garlic does not burn. 
5. Add the beer and gravy to the pan and bring to a boil over medium-high heat. Reduce the heat and simmer for about 10 minutes or until the liquid reduces by about half. Add the raisins and simmer for about 10 minutes longer or until the sauce begins to thicken. Adjust the heat to maintain a gentle simmer.
6. Add the remaining 4 tablespoons of the butter, a tablespoon at a time, stirring the sauce so that a tablespoon of the butter is incorporated before adding the next. Season to taste with salt and pepper.
7. Meanwhile, rinse the spinach under cool running water, shake dry, and put the spinach, with water still clinging to the leaves, in a deep sauté pan with a tight-fitting lid. Add about ½ cup of water to the pan and bring to a boil over high heat. Reduce the heat to medium, cover the pan, and steam for 3 to 4 minutes or until the spinach wilts. Remove the spinach from the heat and pour off any excess water. Season the spinach with the lemon juice and salt and pepper to taste.
8. Spoon the steamed spinach on each of 4 serving plates or line a serving platter with it. Top the spinach with the chicken and serve with the sauce spooned over the chicken, topped with the chives.